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The Virtual Cookbook Club 3rd Tuesday of each month @ 11AM | A 5 Town Libraries Program |
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The 5 Town Libraries welcome you to the Virtual Cookbook Club. March is often thought of as a dreary month, but there is no such thing for a foodie. Every month has its own delectable delights. March is Maple Syrup month and also Irish Heritage month. So, what better way to celebrate than with maple syrup and scone recipes. Our two cookbooks this month feature these very things. Ken Haedrich's Maple Syrup Cookbook and Beth Hensperger's Best Quick Breads are two great cookbooks. Join us for our monthly meeting on Tuesday March 16th as we talk about all the wonderful recipes we can make from these books. Remember, whether from the cookbooks featured or with a special family recipe or one you have in your personal collection all are welcome at the cookbook club. Each month we ask people to make something from one or both (or from their own recipe stash). When we meet (virtually) we will share our culinary adventures. Did we like the recipe? Was it easy to make? Did we change ingredients? And of course, will we make it again? Join us for an hour of delectable delightfulness. Bring your cup of tea or coffee and escape into the world of food. |
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Maple syrup cookbook : Over 100 Recipes for Breakfast, Lunch & Dinner by Ken Haedrich Maple Syrup Cookbook has convinced thousands of readers that maple syrup makes everything taste better. Now, the revised third edition of this classic cookbook features full-color photographs and a dozen of the author’s favorite new recipes. In all, the book now offers more than 100 ways to enjoy maple syrup at every meal, including Buttermilk Corn Cakes, Banana Crêpes with Maple Rum Sauce (perfect for brunch), Maple Cream Scones, Lacy Sweet-Potato Patties, Maple Bacon Strata, Curried Pumpkin-Apple Soup, Creamy Maple Fondue, Maple-Glazed Brussels Sprouts, Orange-Maple Wings, Beet and Pear Relish, Maple-Roasted Root Vegetables, Steamed Brown Bread, Maple Onion Marmalade, Hot & Spicy Shrimp Kabobs, Chicken with Maple-Mustard Glaze, and Crispy Maple Spareribs. There are barbecue sauces and salad dressings and dozens of tempting desserts, from Almond Bars and Coffee Chip Cookies to Maple Apple Pie, Maple Pecan Pie, Maple-Ginger Ice Cream, and much more. There’s even a recipe for Maple Bread-and-Butter Pickles. This is a treasure chest of delightful recipes you’ll turn to again and again.
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The best quick breads : 150 recipes for muffins, scones, shortcakes, gingerbreads, cornbreads, coffeecakes, and moreby Beth HenspergerTake the 100 best recipes from the author's classic (but out-of-print) The Art of Quick Breads, stir in 50 scrumptiously brand-new creations, and you have enough terrific quick breads to last a lifetime. Whether its Honey Lemon Cream Scones, a Brand-Glazed Zucchini Bread, or a Fresh Apricot Gingerbread, this is a deliciously soul-satisfying collection of treats.
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Maida Heatter's Book of Great Chocolate Desserts |
Art of the Pie Kate McDermott |
The Perfect Pie America's Test Kitchen |
Fix-It and Forget -It Big Cookbook Phyllis Pellman Good
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Dinner in an Instant
Melissa Clarke |
Maida Heatter's Upside Down Pineapple Cake Ingredients Topping 5 1/3 TBS. unsalted butter, melted
1/2 light brown sugar, firmly packed
1 20-ounce can sliced pineapple (packed in natural juices)
Optional: Pecan halves, cherries (either maraschino, candied or Bing)
Preheat the oven to 350.
A frying pan or 12-inch pie plate is recommended. Spray the pan with a nonstick spray. Drain the pineapple, reserving the juice, and dry the rings on a paper towel.
Place the pineapple rings around the pan in any pattern you prefer (there may be some left over). Place the cherries (and pecans) in the holes of the pineapple and in the spaces around them.
Set aside and prepare the cake.
Cake 1 cup sifted all-purpose flour
1/3 tsp. baking powder
1/4 tsp. salt
2 eggs
2/3 cup sugar
1 tsp. vanilla extract
6 TBS. drained pineapple juice
1/2 cup apricot preserves (for the glaze) Sift together the flour, baking powder and salt. Beat the eggs at high speed for one minute. Continue to beat while slowly adding the sugar. Beat for about 5 minutes, until the mixture is thick and pale. Add the vanilla. Add the pineapple juice. Beat on low speed until mixed. On low speed, add the sifted dry ingredients, beating only until smooth. Pour the batter over the pan and bake for 30-40 minutes until the top of the cake springs back when lightly pressed and a toothpick inserted in the middle comes out clean. Remove from the pan immediately.
Apricot Glaze
While the cake is baking, prepare an apricot glaze by heating 1/2 cup of apricot preserves. As soon as the cake comes out of the oven, brush the glaze over the top of the cake. |
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Have questions? Contact facilitator Carol Gafford at carol.gafford@sailsinc.org |
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